Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.

The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.

Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

The French Laundry.

Thomas Keller & David Breeden

Thomas Keller:
There were several points along the way that led to my becoming a chef. In July, 1977, I met Chef Roland Henin. He had a profound impact. He connected the dots for me. I learned the physical activity of cooking: doing 300 covers a night, for example. He also made me realize that the importance of having other people involved and that the whole point is the people in the dining room: To nurture them.

There is inspiration all around you. It’s never one thing. You find it in in lots of different places and none of them you would want to predict. You just realize and embrace them. It can be being at the beach, reading, golfing, sports in the water. Lately, the last two years, I’ve been focused on golf. I love the determination involved, the rituals and the repetition--all that helps make one a good cook. Because I love repetition.

David Breeden:
As the chef de cuisine, David Breeden leads the kitchen of The French Laundry, carrying on the deep commitment and collaborative spirit that have made the restaurant what it is today.

Like the chefs de cuisine he trained under, Corey Lee, Jonathan Benno and Eli Kaimeh, David is a product of a culinary culture shaped by a strong sense of community and Thomas Keller’s mentorship. David first staged at the French Laundry in 2005, parlaying that role into a permanent position as the kitchen’s butcher and later chef de partie. In 2006, he assumed the post of chef de partie at Per Se in New York, where, in the course of a six-year tenure, he rose to the role of executive sous chef.

Born and raised in east Tennessee, David grew up exposed to a wide range of culinary styles including traditional Appalachian, low-country and French cuisines. He attended the Charleston South Carolina Johnson and Wales University program before moving on to work at some of Charleston’s finest restaurants, including The Charleston Grill, McCrady’s and Woodlands Resort and Inn.

A genuine love of food and an appreciation for the communal pleasures of restaurant dining drew David to the industry. From the start of his career at The French Laundry, he has dedicated himself to communicating Keller’s philosophy and executing his culinary vision. In his latest role, which he assumed in 2013, David looks forward to leading the next generation of young chefs in creating the best experiences for guests at The French Laundry, which he considers his culinary home.